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Star-Bulletin Features

Wednesday, November 8, 2000

Hawaii's Kitchen

Coffee flavors from
Lahaina Grill

Recipes prepared by chef David Paul of David Paul's Lahaina Grill, on "Hawaii's Kitchen" this week. The show aired at 5:30 p.m. Sunday on KHON Fox 2.

Kona Coffee Roasted Rack of Lamb

4 ounces whole Kona coffee beans
2 tablespoons Dijon mustard
2 tablespoons brown sugar
1 teaspoon cracked black pepper
1 teaspoon salt
1 tablespoon dried herb mix (equal parts tarragon, basil, oregano, thyme)
1 cup strong Kona coffee
1/4 cup Cabernet Sauvignon
1/2 cup salad oil
2 large (8 rib) racks of lamb, trimmed of excess fat

In a heavy pan, lightly toast coffee beans and black pepper. Remove from pan and crack coffee beans and pepper together. Combine all dry ingredients in a mixing bowl.

Mix together mustard, coffee /pepper mixture, wine and brewed coffee. While mixing, add oil to mixture in a slow, steady stream. Marinate lamb racks within mixture and refrigerate for at least 6 hours, or overnight if possible.

To roast: Preheat oven to 375 degrees. Cover bones with foil to protect them from burning. On medium high heat, sear both sides of lamb in an oven proof skillet. Roast in oven for 8 to 10 minutes, or until firm. Cut lamb into chops and serve with grilled vegetables and roasted potatoes.

To barbecue: Prepare grill. Cover bones with foil to protect them from burning. Cook lamb evenly, turn racks continuously so as to not overcook.

Kona Coffee and Roasted Eggplant Cappuccino Soup

1 tablespoon shallot, fresh, sliced
1 cup vermouth
1 pound eggplant, peeled and cubed
1/2 pound potato, peeled and cubed
1/4 medium onion, diced
1/4 tablespoon garlic, chopped
1 quart water or vegetable stock
1 teaspoon thyme, chopped
1/4 teaspoon black pepper, fresh ground
1/4 cup heavy cream
1/4 cup coffee
2 percent milk, frothed
Fresh parsley or chervil, for garnish

In a large heavy bottom pan, sweat shallot and garlic. Add and sauté eggplant, potato and onion. Add vermouth and vegetable stock (if no vegetable stock, use mirepoix base and water). Bring to a boil and simmer until potatoes are tender.

In a blender, blend seasoning and finish with coffee and cream. Adjust seasoning with salt and pepper.

Fill coffee cups three-fourths full and top with frothed milk, garnish with chopped parsley or chervil leaves.

Nutritional information unavailable.

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